Grand-Veneur Sauce
From Soyer's standard cookery, 1912
Serves 6
Best served with venison.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 32. The excerpt below is the record exactly as published.
Grand- Veneur Sauce. Take one pint of Poivrade Sauce (see p. 42) and boil it, adding one pint of game stock; reduce the sauce by a third; remove it from the fire, and add four tablespoonfuls of red- currant jelly. When the latter is well dissolved, complete the sauce by addition of one-quarter pint of cream
Cook this with the app: pantry check, scaling, and the assistant.